Hello Migipedia team
Quick question: Is the "normal" Migros Milanese dough (blue packaging) no longer available and only the one from Anna's Best? Or is it even the same recipe?
Best regards
spaenli
Hello Migipedia team
Quick question: Is the "normal" Migros Milanese dough (blue packaging) no longer available and only the one from Anna's Best? Or is it even the same recipe?
Best regards
spaenli
Guest
Hello@spaenli
Thank you for your request. I am already clarifying this for you and will get back to you as soon as I know more.
Best regards
Tanja
Guest
Hello@spaenli
Thank you for your request. I am already clarifying this for you and will get back to you as soon as I know more.
Best regards
Tanja
Hi spaenli
The Guetzli doughs in the blue packaging are no longer available. All Anna's Best doughs are now in the green packaging. I noticed that the recipe has not been changed.
MFG
M-Alaska
Sali spaenli,
M-Alaska is right?
The Guetzli doughs are now all from Anna's Best.
As far as I know, the recipe has not been changed!
Greetings from the Emperor
Guest
@spaenli
I can confirm what Imperator and M-Alaska already knew before me: the Guetzli doughs are now available under Anna's Best. The recipe has remained the same.
Best regards
Tanja
Hello everyone
Thank you very much for the quick feedback and clarification. Then we can start baking cookies. :o)
Kind regards
spaenli
In the current issue of K-Tipp, under the title 'Migros dough: only the price is new', you can read the following:
Migros is advertising new doughs for Christmas cookies. But nothing is actually new - except the price.
"Now new" is written in large letters above the advertisement for the Christmas cookie doughs in the Migros magazine. And "new, new, new ..." again underneath. Ten times in total. K-Tipp took a close look at the doughs and found: no new varieties, no new ingredients, no new recipes. K-Tipp asked Migros: What's new? The wholesaler had to admit: "The recipes are the same as before." And the manufacturer is also the same. But: "The doughs are now sold under the 'Anna's Best' brand." The rapeseed oil comes from sustainable cultivation. And the packaging film is thinner. It is also green instead of blue. But these are minor changes. What is striking, however, is that practically all doughs have become significantly more expensive - especially the cinnamon star dough: it now costs CHF 4.70 instead of CHF 3.70. The surcharge is 27 percent.
The cinnamon harvest may have been poor this year. But that's not in the K-Tipp.
Guest
Hello sirio60
Due to frost, pests and geopolitical developments, the prices of raw materials such as almonds and nuts have risen.
These increased raw material prices during production lead to price mark-ups for confectionery dough. Migros has decided to spread the price increases across the entire range of confectionery dough (i.e. across all varieties) so that the price mark-up is not only higher than average for individual products, such as the directly affected varieties Zimtstern or Brunsli.
So your assumption sirio60 is partly correct.
Kind regards
Tanja
Guest
Why does some dough have "palm oil" in it???? ? ?
Hi spaenli
The Guetzli doughs in the blue packaging are no longer available. All Anna's Best doughs are now in the green packaging. I noticed that the recipe has not been changed.
MFG
M-Alaska
Sali spaenli,
M-Alaska is right?
The Guetzli doughs are now all from Anna's Best.
As far as I know, the recipe has not been changed!
Greetings from the Emperor
Guest
@spaenli
I can confirm what Imperator and M-Alaska already knew before me: the Guetzli doughs are now available under Anna's Best. The recipe has remained the same.
Best regards
Tanja
Hello everyone
Thank you very much for the quick feedback and clarification. Then we can start baking cookies. :o)
Kind regards
spaenli
In the current issue of K-Tipp, under the title 'Migros dough: only the price is new', you can read the following:
Migros is advertising new doughs for Christmas cookies. But nothing is actually new - except the price.
"Now new" is written in large letters above the advertisement for the Christmas cookie doughs in the Migros magazine. And "new, new, new ..." again underneath. Ten times in total. K-Tipp took a close look at the doughs and found: no new varieties, no new ingredients, no new recipes. K-Tipp asked Migros: What's new? The wholesaler had to admit: "The recipes are the same as before." And the manufacturer is also the same. But: "The doughs are now sold under the 'Anna's Best' brand." The rapeseed oil comes from sustainable cultivation. And the packaging film is thinner. It is also green instead of blue. But these are minor changes. What is striking, however, is that practically all doughs have become significantly more expensive - especially the cinnamon star dough: it now costs CHF 4.70 instead of CHF 3.70. The surcharge is 27 percent.
The cinnamon harvest may have been poor this year. But that's not in the K-Tipp.
Guest
Hello sirio60
Due to frost, pests and geopolitical developments, the prices of raw materials such as almonds and nuts have risen.
These increased raw material prices during production lead to price mark-ups for confectionery dough. Migros has decided to spread the price increases across the entire range of confectionery dough (i.e. across all varieties) so that the price mark-up is not only higher than average for individual products, such as the directly affected varieties Zimtstern or Brunsli.
So your assumption sirio60 is partly correct.
Kind regards
Tanja
Guest
Why does some dough have "palm oil" in it???? ? ?
